Moroccan cuisine · Soups & Stews

Chorba Hommos bel Kamoun

Creamy chickpea soup with plenty of cumin and garlic, partly puréed and finished with olive oil.

Ingredients · for 4 servings

• 300 g chickpeas (soaked overnight)
• 2 onions
• 5 cloves garlic
• 2 tsp cumin
• 1 tsp paprika (sweet)
• 1 bay leaf
• 1 lemon
• 6 tbsp olive oil
• 1/2 bunch flat-leaf parsley
• Salt, pepper

Instructions

1. Soak the chickpeas overnight in cold water, drain, rinse, and put them on to cook with the bay leaf in 1.5 l fresh water.
2. Simmer covered for 40 minutes, skimming off any foam that rises; be sure to keep the cooking water.
3. Finely dice the onions, grate the garlic, and sauté both in 3 tbsp olive oil in a second pot over medium heat for 6 minutes until translucent.
4. Add cumin and paprika, toast for 1 minute, then pour in the chickpeas with 1 l of the cooking water, season with salt and pepper, and simmer uncovered for 10 minutes.
5. Purée half the soup finely with an immersion blender and stir it back in, so it becomes creamy while still containing whole chickpeas.
6. Season with the juice of half a lemon, and serve hot drizzled with the remaining olive oil, chopped parsley, and a pinch of cumin.